Penne All’ Arrabiata is a a fantastic recipe. It’s cheap, tasty and incredibly easy to make, and it doesn’t even require that many ingredients! As Arrabbiata literally translates as “angry” in Italian you can imagine that this sauce is meant to be quite spicy, but if you prefer a milder taste I am sure adding less chilli would work just fine. There are loads of different variations of this recipe, some use onions and some require sugar and even red wine, but if your just looking for something warm and easy after a hard day at work/uni/procrastinating, this is the one for you.
What you need: A tin of chopped tomatoes (or passata, but I find it doesn’t have as nice a taste), about 6 cloves of garlic (crushed or minced, I prefer crushed), two chopped chillis, a few handfuls of fresh basil leaves (chopped), extra virgin olive oil, penne pasta
Spices: A few sprinkles of oregano, salt, pepper, a sprinkle of chilli flakes
1: Heat olive oil in sauce pan and when slightly warm add the chopped chilli and garlic. Stir on a medium heat for a few minutes, making sure the garlic doesn’t burn.
2: Add the basil leaves and chilli flakes and stir for a few more minutes to infuse the oil with lots of lovely flavours
3: Add the tomato, oregano, salt and pepper and stir on a low heat. Make sure it doesn’t boil as that will impair the taste. Let it simmer for about ten minutes (until the penne is cooked) and stir frequently
4: Cook penne pasta as per cooking instructions
5: Serve with cheese and enjoy! I just use cheddar because I’m lazy, but you can buy vegetarian hard cheese in the traditional parmesan style if you prefer.